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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the crêpe batter, sift the flour, sugar, and salt into a bowl and set aside; Combine the egg, milk, butter, and vanilla extract in another bowl and stir until smooth; Add this mixture to the dry ingredients and stir until blended into a relatively smooth batter; Let the batter rest for 30 minutes in the refrigerator; (The batter may be prepared to this point and stored in the refrigerator for up to 12 hours). | 2. Heat a crêpe pan or small skillet over medium heat; Brush the pan with melted butter; Pour a scant ¼ cup batter into the crêpe pan, swirling and tilting the pan to coat the bottom; Cook (reducing the heat if necessary) until the first side is set and has a little color, about 2 minutes; Use a thin metal or heatproof rubber spatula to loosen the crêpe, and turn it over; Cook on the other side until set and very lightly colored (the crêpe will not be as dark on the second side as on the first), 1 minute more; Stack the crêpes between layers of parchment or waxed paper as you cook. | 3. To make the cheese filling, purée the cottage cheese and cream cheese in a blender until very smooth; Transfer to a bowl and stir in the sugar, egg, and vanilla extract by hand; Keep refrigerated until you are ready to finish the crêpes. | 4. Combine the blueberries, ¾ cup of the sugar, and one tablespoon of the lemon juice in a saucepan and bring to a simmer over medium heat; Simmer until the sugar has dissolved, about 10 minutes; Taste the mixture and, if necessary, add more sugar; Continue to heat until any additional sugar is dissolved; Strain the coulis through a fine-mesh sieve (Makes 2 Cups). | 5. After straining, place the coulis in a clean saucepan and bring to a simmer; Make a slurry by blending 2 teaspoons cornstarch with 2 teaspoons cold water. Drizzle the slurry into the simmering coulis gradually, adding just enough to lightly thicken the sauce. | 6. Preheat the oven to 400 degrees F; Lightly brush a medium baking dish with melted butter. | 7. Spoon or pipe about 2 tablespoons of the cheese filling onto each crêpe; Fold each crêpe into quarters, or fold the sides in to the center, then roll each crêpe up; Place the crêpes seam side down in the prepared baking dish; Drizzle with melted butter and bake until very hot, 8-10 minutes. | 8. Serve immediately, 2 crêpes per serving, with warm blueberry coulis. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
sugar	2	tablespoons		0.0	0.0	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
milk			low fat	-	-	-	-
butter	1	tablespoon	unsalted melted	85.5	3.9285	2.6715	7.2
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
butter			melted unsalted	85.5	3.9285	2.6715	7.2
cottage cheese	2	cups		411.6	14.196	46.70399999999999	18.06
cream cheese	1	package		-	-	-	-
sugar	2	tablespoons		0.0	0.0	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
vanilla extract	1/2	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
blueberry	1	lb		258.548	65.7256	3.3566	1.4969
sugar	3/4 - 1	cup		0.0	0.0	0.0	0.0
lemon juice	1 -2	tablespoon		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.